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Penne with Goat Cheese, Ham and Sun Dried Tomatoes from Melt

Alternative cheeses: Ibores, Twig Farm Goat Tomme, Bardwell Farm’s Equinox Wine pairings: Txakoli, Catalonian white wine, Grüner Veltliner Additional pairings for the cheese: fig jam, picholine olives
Course: Main
Author: Melt

Ingredients

  • 8 ounces penne
  • 1 pound Garrotxa shredded
  • ¼ cup milk
  • ½ cup crème fraîche
  • 1 tablespoon butter
  • ½ teaspoon freshly ground white pepper
  • ½ cup chopped sun-dried tomatoes
  • 6 ounces Serrano ham slices torn coarsely by hand into chunks

Instructions

  • Preheat oven to 375°F.
  • Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
  • In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
  • In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.